4 Suggestions for Summer Dining for Evening Light and Healthy

The warm days well know with dinner light and healthy.Get to know these 4 recipes for summer dining and surprise those you love with so much flavor.

4 Suggestions for Summer Dining for Evening Light and Healthy

The habit of eating healthy should be followed year round, but in summer we are more inspired to eat food that is lighter and much more quick.

To satisfy the will of dinner, tasty, light, fast, and the allies of good health, learn about these 4 recipes for summer dining.

4 RECIPES FOR SUMMER DINING

  1. SHRIMP SALAD WITH AVOCADO

The avocado and shrimp make a tasty and healthy combination for summer dining, but if you don’t like fruit in savoury dishes, you can simply delete the ingredient and the salad will still be full of flavor.

– Ingredients –

  • 100g prawns cleaned
  • 3 cloves garlic, minced
  • ½ Package of the salad of green leaves mixed
  • Juice of ½ a lemon
  • 1 small avocado cut into thin slices
  • ½ Purple onion, sliced thin
  • 100g almonds, chopped
  • Olive oil
  • Cream with a basis of balsamic vinegar
  • 1 pinch of salt

– Mode of preparation –

  1. Start by sautéing the shrimp in olive oil and garlic. Book.
  2. In a bowl, place the green leaves, the onion and the avocado. Season with salt, lemon juice, olive oil and cream of balsamic vinegar, mix well.
  3. Add the shrimp and almonds, stir and is ready to serve. Can end with cebolinhos fresh chopped.
  1. PASTA WITH BROCCOLI AND FETA CHEESE

If you want different textures in the same dish, try this option of dinner in the summer that can be served hot or cold.

– Ingredients –

  • 500g of pasta Farfalle or spiral
  • 4 tablespoons olive oil
  • 1 broccoli small cut into pieces
  • 1 cup of black olives chopped
  • 1 cup Feta cheese, broken
  • Salt and pepper q. b.
  • Sesame seeds to sprinkle

– Mode of preparation –

  1. In a pan, place the dough in baking with 1 tablespoon of olive oil and a little salt. When getting al-dent, drain and set aside.
  2. In a frying pan, sauté the pieces of broccoli with 1 tablespoon of olive oil until they become slightly tender.
  3. In a large bowl place the pasta, the broccoli, the olives, the cheese and season with the remaining olive oil, salt and pepper. Mix well and at the end sprinkle sesame seeds. You can enjoy hot or cold.
  1. SALMON WASABI WITH KALE, CHARD, AND SHITAKE

The texture of the young of the salmon is the perfect combination with vegetables in the oven. Take advantage of the nutritional qualities of all the ingredients with this recipe shared from the Good Appetit and enjoy your summer dining.

– Ingredients –

  • 4 tablespoons of mayonnaise
  • 1 teaspoon of the wasabi
  • 1 piece of ginger fresh grated (tip of a finger)
  • 2 cloves garlic, large, sliced thin
  • 4 fillets of salmon without the skin
  • Salt and pepper q. b.
  • 2 tablespoons olive oil
  • 500g chard, chinese
  • 2 cups of kale
  • 2 cups mushrooms, shitake sliced thin

– Mode of preparation –

  1. Pre-heat the oven to 200°C for about 15 minutes.
  2. In a bowl, mix the mayonnaise, the folder wasabi, half of the garlic and half the ginger.
  3. In a roasting pan, season the salmon with salt and pepper.
  4. Distribute the swiss chard, the kale and the mushrooms around the salmon and drizzle the olive oil, the remaining ginger and garlic, grind the salt and pepper to vegetables.
  5. Bake in the oven for about 15 minutes (open it once to stir the vegetables) until the salmon lightly browned and is ready. Serve with the sauce of wasabi to follow.
  1. CHICKEN TERIYAKI WITH VEGETABLES

The other white meat and lean for a tasty dinner of the summer is this teriyaki chicken shared from Hello Glow. You will love it!

– Ingredients –

  • 4 chicken breasts without skin and without bone
  • 1/3 cup of aminos coconut
  • 1 tablespoon of sesame oil
  • 1 tablespoon of sea salt
  • 1 tablespoon of honey
  • 1 tablespoon of chili sauce asian
  • 1 tablespoon of coconut oil
  • 1 piece of fresh ginger grated
  • 3 cloves garlic, minced
  • 3 carrots medium-sized raw espiralizadas
  • ½ Green cabbage espiralizado
  • 2 yellow onions, slices thin

– Mode of preparation –

  1. In a bowl, mix the aminos coconut, sesame oil, salt, honey and pepper sauce.
  2. Place the chicken breasts into a deep bowl and pour half of the marinade over them.
  3. Let it rest for 20 minutes and reserve the other half of the marinade.
  4. After 20 minutes, heat the coconut oil in a frying pan and add the chicken breasts with the sauce marinated.
  5. Add the ginger and garlic. Let it be for 5 minutes and then turn.
  6. Stir slowly until the marinade thickens and the chicken bake and become tender.
  7. To serve, divide the carrot and the cabbage to the dishes. Pour the chicken sauce on top and cover with the onion.

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